Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Herbivoracious' White Bean and Kale Soup

 
Herbivoracious' White Bean and Kale Soup
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.78

$0.78 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan lunch,soup,main course,main dish,dinner
spoonacular Score:98%

Spoonacular Score: 98%

 

Herbivoracious' White Bean and Kale Soup might be a good recipe to expand your main course recipe box. One serving contains 332 calories, 17g of protein, and 10g of fat. This recipe serves 6 and costs 78 cents per serving. 10 people were impressed by this recipe. It will be a hit at your Autumn event. Head to the store and pick up juice of lemon, carrot, dinosaur kale, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is tremendous. Kale And White Bean Soup, White Bean And Kale Soup, and White Bean Kale Soup are very similar to this recipe.

Ingredients

Servings:
0.25 cup
0.25 cup olive oil
olive oil
1 medium
1 medium diced onion
diced onion
1 head
1 head whole garlic
whole garlic
1
1 diced carrot
diced carrot
1 tsp
1 tsp kosher salt
kosher salt
2
2 bay leaves
bay leaves
2
2 bay leaves
bay leaves
1 tsp
1 tsp fresh rosemary leaves
fresh rosemary leaves
1
1 the following: parmesan rind)
the following: parmesan rind)
2 cups
2 cups white dried navy
white dried navy
7 cups
7 cups water
water
1 bunch
1 bunch dinosaur kale
dinosaur kale
1
1 lemon (juice)
lemon (juice)
0.25 cup olive oil
0.25 cup
olive oil
1 medium diced onion
1 medium
diced onion
1 head whole garlic
1 head
whole garlic
1 diced carrot
1
diced carrot
1 tsp kosher salt
1 tsp
kosher salt
2 bay leaves
2
bay leaves
2 bay leaves
2
bay leaves
1 tsp fresh rosemary leaves
1 tsp
fresh rosemary leaves
1 the following: parmesan rind)
1
the following: parmesan rind)
2 cups white dried navy
2 cups
white dried navy
7 cups water
7 cups
water
1 bunch dinosaur kale
1 bunch
dinosaur kale
1 lemon (juice)
1
lemon (juice)

Equipment

pressure cooker
pressure cooker
sauce pan
sauce pan
stove
stove
pressure cooker
pressure cooker
sauce pan
sauce pan
stove
stove


Instructions

PRESSURE COOKER METHOD 1.In the pressure cooker base, but without pressure, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes. 2.Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder. Add the dry beans and water. Bring up to high pressure and cook for 40 minutes, then allow the pressure to release naturally. Open the lid. 3.Remove the bay leaves and Parmesan rind, if using. 4.Add the kale and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil. STOVETOP METHOD 1. Cover the beans with several inches of water and soak overnight. Drain the beans and place in a large saucepan. Cover with water by at least 2 inches and bring to a boil. Reduce the heat and simmer the beans until tender, about 1 1/2 to 2 hours. Drain the beans, reserving the bean broth. 2. In a large saucepan, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes. 3. Add 4 cups of the bean broth, the bay leaves, rosemary, and your choice of the Parmesan rind, dried porcini, or broth powder. Bring to a simmer and cook for 30 minutes. 4. Remove the bay leaves and Parmesan rind, if using. 5.Add the beans, kale, and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.79
Ingredient
¼ cups olive oil
1 medium diced onion
1 head whole garlic
1 diced carrot
2 bay leaves
2 bay leaves
1 teaspoon fresh rosemary leaves
1 the following: parmesan rind)
2 cups white dried navy
1 bunch dinosaur kale
1 lemon (juice)
Price
$0.64
$0.24
$0.62
$0.11
$0.04
$0.04
$0.01
$0.21
$2.02
$0.57
$0.20
$4.72

Nutritional Information

Quickview
331 Calories
16g Protein
9g Total Fat
46g Carbs
100% Health Score
Limit These
Calories
331k
17%

Fat
9g
15%

  Saturated Fat
1g
9%

Carbohydrates
46g
15%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
432mg
19%

Get Enough Of These
Protein
16g
34%

Vitamin K
95µg
91%

Vitamin A
3868IU
77%

Manganese
1mg
74%

Folate
281µg
70%

Fiber
11g
47%

Iron
7mg
42%

Potassium
1370mg
39%

Copper
0.75mg
38%

Magnesium
142mg
36%

Vitamin C
25mg
31%

Calcium
242mg
24%

Phosphorus
231mg
23%

Vitamin B1
0.34mg
23%

Zinc
2mg
18%

Vitamin B6
0.35mg
17%

Selenium
9µg
14%

Vitamin B2
0.19mg
11%

Vitamin E
1mg
11%

Vitamin B5
0.63mg
6%

Vitamin B3
0.76mg
4%

covered percent of daily need

Related Recipes